Butternut Squash Pasta with Sausage and Spinach Recipe

Introduction

This butternut squash pasta with sausage and spinach is a comforting and flavorful dish that’s surprisingly easy to prepare. Roasted squash adds a natural sweetness that pairs beautifully with savory Italian sausage and fresh spinach. It’s a perfect weeknight meal that feels both hearty and special.

Ingredients

• 1 medium butternut squash (about 2 pounds), peeled, seeded, and cubed
• 1 pound Italian sausage (sweet or hot, your preference), removed from casings
• 1 large onion, chopped
• 2 cloves garlic, minced
• 5 ounces baby spinach
• 1 pound pasta (penne, rigatoni, or farfalle work well)
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese, plus more for serving
• 2 tablespoons olive oil
• 1 teaspoon dried sage
• 1/2 teaspoon red pepper flakes (optional)
• Salt and freshly ground black pepper to taste
• 1/4 cup reserved pasta water

Instructions

1. Step 1: Preheat the oven to 400°F (200°C). Toss the cubed butternut squash with 1 tablespoon of olive oil, salt, and pepper. Spread the squash in a single layer on a baking sheet and roast for 20-25 minutes, flipping halfway through, until tender and slightly caramelized. Set aside.
2. Step 2: Heat the remaining 1 tablespoon of olive oil in a large skillet or Dutch oven over medium heat. Add the sausage and cook, breaking it up with a spoon, until browned and cooked through, about 8-10 minutes. Drain any excess grease.
3. Step 3: Add the chopped onion to the skillet and cook until softened, about 5 minutes. Stir in the minced garlic and cook until fragrant, about 1 minute. Add the baby spinach and cook until wilted, about 2-3 minutes. Season with salt, pepper, dried sage, and red pepper flakes if using.
4. Step 4: Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Before draining, reserve 1/4 cup of the pasta water. Drain the pasta in a colander and do not rinse.
5. Step 5: Add the roasted butternut squash to the skillet with the sausage and spinach. Stir to combine. Add the drained pasta to the skillet and toss to coat. Pour in the heavy cream and sprinkle in the grated Parmesan cheese. Toss everything together until the sauce is creamy and the cheese is melted. If the sauce is too thick, add the reserved pasta water a tablespoon at a time until you reach the desired consistency. Adjust seasoning to taste.
6. Step 6: Serve immediately, garnished with extra grated Parmesan cheese and red pepper flakes if desired.

Tips & Variations

• For a vegetarian version, substitute sausage with sautéed mushrooms or crumbled tofu seasoned with Italian herbs.
• Use fresh sage instead of dried for a more vibrant flavor; add it towards the end of cooking.
• If you prefer a lighter sauce, swap heavy cream for half-and-half or coconut milk.
• Add toasted pine nuts or walnuts for a crunchy texture contrast.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or microwave, adding a splash of cream or water to loosen the sauce if it has thickened.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen butternut squash instead of fresh?

Yes, frozen cubed butternut squash works well. Thaw and drain it before roasting to avoid excess moisture.

What type of pasta works best for this dish?

Short pasta shapes like penne, rigatoni, or farfalle are ideal because they hold the creamy sauce and chunky ingredients nicely.

Butternut Squash Pasta with Sausage and Spinach Recipe

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★★★★★

4.5 from 89 reviews

• Author: Ethan
• Total Time: 50 minutes
• Yield: 6 servings 1x

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Description

This Butternut Squash Pasta with Sausage and Spinach is a comforting, hearty dish featuring roasted butternut squash cubes combined with savory Italian sausage, sautéed spinach, and tender pasta. The creamy Parmesan sauce brings all the flavors together for an easy, satisfying meal perfect for fall or any time you crave a cozy pasta dish.

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Ingredients

Scale 1x2x3x

Vegetables & Produce

• 1 medium butternut squash (about 2 pounds), peeled, seeded, and cubed
• 1 large onion, chopped
• 2 cloves garlic, minced
• 5 ounces baby spinach

Meat

• 1 pound Italian sausage (sweet or hot, your preference), removed from casings

Pasta & Grains

• 1 pound pasta (penne, rigatoni, or farfalle work well)

Dairy

• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese, plus more for serving

Oils & Seasonings

• 2 tablespoons olive oil
• 1 teaspoon dried sage
• 1/2 teaspoon red pepper flakes (optional)
• Salt and freshly ground black pepper to taste

Other

• 1/4 cup reserved pasta water

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Instructions

1. Roast the Butternut Squash: Preheat the oven to 400°F (200°C). Toss the cubed butternut squash with 1 tablespoon of olive oil, salt, and pepper. Spread the squash evenly on a baking sheet and roast for 20-25 minutes, flipping halfway through, until tender and slightly caramelized. Once roasted, set the squash aside for later use.
2. Prepare Sausage and Spinach: Heat the remaining 1 tablespoon of olive oil in a large skillet or Dutch oven over medium heat. Add the Italian sausage, breaking it up with a spoon, and cook until browned and fully cooked through, about 8-10 minutes. Drain any excess grease from the pan. Then add the chopped onion and sauté for about 5 minutes until softened. Add the minced garlic and cook for 1 minute until fragrant. Stir in the baby spinach and cook for 2-3 minutes until wilted. Season the mixture with salt, pepper, dried sage, and optional red pepper flakes to taste.
3. Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Before draining, reserve 1/4 cup of the pasta cooking water. Drain the pasta in a colander without rinsing to preserve starches for better sauce adhesion.
4. Combine and Finish: Add the roasted butternut squash cubes back into the skillet with the sausage and spinach mixture. Stir well to combine. Then add the cooked pasta to the skillet and toss everything together. Pour in the heavy cream and sprinkle the grated Parmesan cheese over the mixture. Toss until the sauce turns creamy and the cheese melts, coating the pasta evenly. If the sauce appears too thick, add reserved pasta water one tablespoon at a time to achieve the desired consistency. Adjust seasoning if necessary.
5. Serve: Serve the pasta immediately, garnished with extra grated Parmesan cheese and a sprinkle of red pepper flakes if you like additional heat. Enjoy your hearty and flavorful meal!

Notes

• You can use either sweet or hot Italian sausage depending on your spice preference.
• For a vegetarian version, omit the sausage and increase the amount of spinach or add mushrooms for more texture.
• If you don’t have heavy cream, you can substitute with half-and-half or a mixture of milk and cream cheese for a lighter sauce.
• Make sure not to rinse the pasta after cooking to help the sauce cling better.
• Leftover pasta can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently on the stovetop or microwave.

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Category: Main Course
• Method: Baking
• Cuisine: Italian

Keywords: butternut squash pasta, Italian sausage pasta, creamy pasta recipe, fall pasta dish, easy pasta dinner, roasted squash pasta